Get the Recipe: Double Chocolate Banana Muffins
Double chocolate banana muffins are soft, tender, and rich with cocoa powder and chocolate chips. A delicious way to use up ripe bananas!
Ingredients
- 1 ½ cups (187 g) all purpose flour
- ½ cup (48 g) unsweetened cocoa powder
- 1 teaspoon (5 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (2.5 mlg) salt
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- 2 (2) large eggs, room temperature
- 1 ½ teaspoons (7.5 ml) vanilla extract
- 1 ½ cups (342.37 g) mashed bananas, about 3 bananas
- 1 cup (170 g) semisweet chocolate chips
Instructions
- Preheat oven to 400℉. Line a muffin tin with paper liners and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a separate large bowl, whisk together the melted butter, sugar, eggs, vanilla and mashed bananas until well combined.
- Add dry ingredients to wet ingredients and stir just until combined (avoid overmixing). Stir in the chocolate chips.
- Scoop batter into prepared muffin tin, filling each cup about three-quarters full. Add a sprinkle of sugar and a few extra chocolate chips on top.
- Bake muffins at 400ºF for 18 to 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container for up to 3 days.
Unsweetened cocoa powder is best since it creates a bolder chocolate flavor. It also reacts with the baking soda so help the muffins rise.
Serving: 1muffin, Calories: 217kcal, Carbohydrates: 31g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 33mg, Sodium: 106mg, Potassium: 206mg, Fiber: 2g, Sugar: 17g, Vitamin A: 203IU, Vitamin C: 2mg, Calcium: 26mg, Iron: 2mg